For those who love fragrant Vietnamese flavours, this street food staple is a real winner. The French introduced the baguette during the colonial period, so Vietnam meets France in a bite!
Serves 3 -4
• 1 x good-quality French baguette
• 300-400g pork fillet, cut into thin slices
Marinade for pork:
• 3 garlic cloves, peeled and finely chopped
• 2.5cm piece root ginger, peeled and finely chopped
• ½ cup fresh coriander leaves and stalks
• 1½ Tbsp teriyaki sauce
• ½ Tbsp fish sauce
• 1 lime, zest and juice (use a small lemon if limes are not available)
For the pickled vegetables:
• 3 Tbsp rice vinegar
• 1 tsp salt
• 1 Tbsp castor sugar
• 1 small red Thai chilli, finely sliced (optional)
• ½ cucumber, thinly julienned
• 1 carrot, thinly julienned
For the Vietnamese mayonnaise:
• 3 Tbsp mayonnaise
• 1 Tbsp oyster or hoisin sauce
• 1-2 tsp sriracha sauce
• Extra coriander for baguette
• ½ red onion, thinly sliced
1 Mix together the garlic, ginger, coriander stalks and leaves.
2 Add lime zest and juice.
3 Add teriyaki sauce and fish sauce, and mix through.
4 Place the pork in a bowl and mix in the marinade. Leave to marinate for 10-30 minutes, or covered in the fridge overnight.
5 In a bowl, whisk together the salt, sugar and rice vinegar. Add in the chilli, cucumber and carrots, and leave to sit for at least 30 minutes or in the fridge overnight.
6 Mix together the ingredients for the mayonnaise, and set aside.
7 Cook the pork in batches over a high heat.
8 To assemble the sandwiches, cut open the baguette and spread both sides with the mayonnaise.
9 Add the cooked pork and drained pickled vegetables. Stuff with coriander leaves and sprinkle over the red onion.
10 You can drizzle some of the hot marinade sauce over the top once assembled.